Saturday, March 13, 2010

Curried Cauliflower Soup, Revisited

"dear wendy,
i love your blog. i am learning so much and beginning to feel the more energy thing.

i made the cauliflower soup. it was delicious the first night, but totally amazing the second day!!! i modified it somewhat and made it in my crockpot. i can send you a picture if you like. i recommend it highly. it was so easy and filling and really really thick and creamy and tasty.
:)
karen"

My dear friend Karen from LA has been one of my biggest blog supporters.  I'm not sure if she knows that I posted a recipe for a Curried Cauliflower Soup a while back, but she was kind enough to share with me her experience with a different recipe for a curried cauliflower soup and the results look awesome.  I will definitely be trying her version a.s.a.p. but here it is in the meantime!

Karen's Crockpot Curried Cauliflower Soup
Serves 4 to 6 as a main dish; 8 as a first course. The soup will hold in the refrigerator for up to 4 days.  The soup is incredibly creamy and thick, like a split pea soup. It was great the first night, but exceptional and so much tastier the second night. Enjoy!!

1 medium to large onion, chopped
-5 large garlic cloves, coarse chopped
3 tablespoons curry powder (yes, the cheapest market brand will do...or I used an Oriental curry powder which is much stronger and tastier)
1 large head cauliflower, trimmed of greens, washed, cored, and cut into chunks
3 medium red-skin or Yukon Gold potatoes (about 1 to 1-1/4 pounds), peeled and cut into 1-inch chunks
2 vegetable boullion cubes
4 cups water
* juice of 2 large lemons

Add all ingredients except the lemon juice to the crockpot in the morning. Turn on low and cook for 6-8 hours.

Turn temperature to 'keep warm' and cool for 15-30 minutes. Then puree with a hand-held blender (for less cleanup) or in small batches in a regular blender. Taste the soup for seasoning.

Juice two lemons and stir the lemon juice right into the soup.
 


 
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